http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-108125239-B
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/Y02A40-90 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-72 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-65 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-105 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-428 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L3-3472 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-3472 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-105 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-60 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-70 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-40 |
| filingDate | 2017-12-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2021-07-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2021-07-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-108125239-B |
| titleOfInvention | Rabbit meat sausage and preparation method thereof |
| abstract | The invention discloses a rabbit meat sausage and a preparation method thereof, wherein the main material of the sausage is rabbit meat; the auxiliary materials are eucommia ulmoides tea concentrated solution and/or Ampelopsis grossedentata tea concentrated solution, eucommia ulmoides tea concentrated solution vacuum drying powder and/or Ampelopsis grossedentata tea concentrated solution vacuum drying powder and egg white; the ingredients comprise salt, white sugar, polydextrose, monascin, monosodium glutamate, cooking wine, vegetable oil and spices. The preparation method comprises preparing Eucommiae cortex tea concentrated solution and/or Ampelopsis grossedentata concentrated solution, preparing Eucommiae cortex tea concentrated solution dry powder and/or Ampelopsis grossedentata concentrated solution dry powder, preparing water soluble spice, pretreating rabbit meat, pickling, mixing, filling, and drying at low temperature in gradient manner. The rabbit meat sausage is rich in nutrition, free of chemical preservative, low in salt, free of fishy smell, fine in meat quality, pure in taste, and in line with modern dietary style. |
| priorityDate | 2017-12-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 47.